YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Skins with Turkey Chili
Enjoy a vibrant twist on sweet potato skins filled with a hearty turkey chili. Crispy potato skins are oven-roasted to perfection and loaded with lean ground turkey, black beans, and a medley of tomatoes and spices, finished with a drizzle of olive oil for a satisfying crunch and burst of flavor.
INGREDIENTS
1 medium Sweet Potato
4 ounces Lean Ground Turkey
1/4 cup Black Beans
1/4 cup Diced Tomatoes
2 medium slices Onion
2 medium slices Bell Pepper
1 teaspoon Olive Oil
Spices: Chili Powder, Cumin, Salt, Pepper to taste
PREPARATION
Preheat your oven to 425°F. Scrub the sweet potato clean, then pierce it several times with a fork and bake for about 40-45 minutes until tender.
Once cooled slightly, cut the sweet potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin border to form edible skins.
Place the sweet potato skins on a baking sheet and lightly brush with olive oil. Return them to the oven for about 10 minutes until the edges become crispy.
In a skillet over medium heat, add a splash of olive oil and sauté the chopped onion and bell pepper until softened. Add the lean ground turkey and cook, stirring frequently until browned.
Stir in the black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Allow the chili mixture to simmer for 5-7 minutes so the flavors meld together.
Spoon the turkey chili generously into the crispy sweet potato skins. Garnish with a sprinkle of additional spices if desired and serve warm.